IMPROVEMENT PROPERTIES OF WHEAT FLOUR USING MICROWAVE

TL;DRAbstract

In view of balady bread in Egypt is considered as backbone in diets, accordingly, in this study wheat flour (82%) extraction treated by microwave at 2,4 and 6 minutes, that target to modify starch wheat flour by heating. The rheological properties were studied by using farinograph and extensograph apparatus. Falling number and amylose percent were determined. Balady bread samples were sensory evaluated and staling rate was evaluated. The wheat flour, crust and crumb layers of balady bread were examined by scanning electron microscope (SEM). The results of farinograph indicated that, water absorption arrival time, dough development time and dough stability increased while dough weakening decreased in wheat flour treated by microwave compared with wheat flour untreated (control). The results of extensograph revealed that, dough extensibility, resistance to extension and dough energy increased while proportional number decreased in wheat flour treated by microwave compared with control. F

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